I’ll be perfectly honest, I had to use Google Pronounce a couple of times with this one. It’s one of those words that you are never sure you are saying just right.
Fougasse is a French word for a type of lattice-shaped bread that is associated with the Provence region.
On a whim one day while waiting for my sourdough starter to do it’s thing, my daughter and I decided to try this Fougasse recipe. Our “on a whim” recipes usually end up being our favorites, and this was no exception. It was delicious!
I adapted this recipe from the Williams-Sonoma Essentials of Baking cookbook that I brought home from the library at the beginning of self-isolation. This might be one of my new favorite baking cookbooks. It was published in 2003 and just has some of the best baking recipes. I am determined to eventually try them all.
I didn’t think to take pictures of the whole process, but here is how the final leaf shaped bread turned out.
My daughter said it tastes like a really good “pizza place breadstick.” I’ll take that as a compliment.
I did change a few things from the original recipe because I did not have all the herbs that it called for. I did not have fresh rosemary, oregano, or thyme. I had the dried version, but I wanted to use the fresh herbs and produce that I had on-hand. You can change the herbs and flavors as you like depending on your tastes and what you have available. I used basil and cilantro when I made this. It was good, but I do think there are other herb combinations that would have been a better mix.
So here is my adaptation of the Provencal Fougasse recipe from The Essentials of Baking Cookbook. I highly recommend this cookbook!